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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Breakfast » Pumpkin Oatmeal Bars with Lentils

    Pumpkin Oatmeal Bars with Lentils

    By Min On October 5, 2021

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    sliced pumpkin oatmeal bars on cooling rack with lentils and chopped pecans with toddler's hand reaching for one piece

    These pumpkin oatmeal bars with lentils are high in protein and low in sugar. Moist and packed with the flavors of fall, these make for a delicious no fuss breakfast or snack for your baby and kids.

    sliced pumpkin oatmeal bars on cooling rack with lentils and chopped pecans with toddler's hand reaching for one piece

    I want to tell you upfront that this recipe is NOT sweet. It is pumpkin forward and you will taste the lentils. And as with all my baked good recipes, this is intentional. Since babies are born with innate preferences for sweets, I really try to develop recipes that allow for the other flavor profiles to shine through.

    They also have more tastebuds than us, adults. So while these pumpkin bars may not taste sweet to us, our babies may think otherwise ;).

    But if you do desire a sweeter recipe, then I offer suggestions below!

    Table of Contents
    • Ingredients
    • Step by Step Instructions
    • Tips for customizing to your needs
    • Serving Suggestions for kids
    • Storage Suggestions
    • Other Oat Recipes for babies and kids
    • Pumpkin Oatmeal Bars with Lentils

    Ingredients

    all the ingredients laid out on a white background and labeled

    Note: just mentioning those that need further explanation:

    Rolled oats - As you probably already know, I LOVE to bake with oats because they're loaded with nutrition and provide an extra-soft texture. While you can purchase oat flour, making it at home is so easy and much cheaper!

    Pumpkin pie spice - for that warm fall flavor! it’s a blend of cinnamon, nutmeg, ginger, and cloves. 

    Cinnamon - although it's included in the pumpkin pie spice, add extra!

    Ground flaxseeds - A great source of omega 3 fatty acids, protein, iron, zinc, and fiber. Ground flaxseeds are easier to digest as whole flaxseed may pass through the intestine undigested. I recommend purchasing flaxseeds whole and grind them as needed.

    This is because once ground, it spoils fast, and there's no way of knowing how long that bag of ground flaxseeds has been sitting at the store.

    Red lentils - One of the top foods to serve to babies as they're a great source of iron, fiber, and protein. There's no need to pre-soak.

    Pumpkin - you can use fresh or canned pumpkin puree. If using the latter, be sure it is NOT pumpkin pie filling which contains sugar. To switch things up, you can also substitute with sweet potatoes or winter squash like butternut squash and kabocha.

    Milk - use whole fat cow's milk as babies need all the fat for proper brain development. You can substitute with non-dairy alternatives.

    Unsweetened applesauce - make sure the only ingredient is apples. This is the only sweetener in the recipe. If you desire a sweeter treat, see suggestions below. You can also substitute with equal amounts of mashed banana.

    Pecans - I just love the combination of pumpkin and pecans. Be sure to finely chop for babies. You can substitute with walnuts if you prefer, or leave out completely.

    Step by Step Instructions

    a three image process shot collage with the very left one showing the dry ingredients in a bowl, the wet ingredients blended in the middle and the wet and dry ingredients combined with chopped pecans on the right

    1. Combine ground oats, spices, baking powder, and ground flaxseeds

    2. Add cooked lentils, pumpkin, milk, applesauce, and vanilla into a food processor/blender and process until smooth

    3. Combine wet and dry ingredients. Fold in pecans.

    a two image collage with left one showing the batter in pan prior to baking and what it looks like after it's baked on the right

    4. Pour into a lined 9 inch square pan

    5. Bake at 350°F for 20-25 minutes. Cool before slicing!

    Tips for customizing to your needs

    a closed up shot of sliced bars to show the inside

    TIme-Saving Tips

    I recommend cooking the lentils ahead of time so it's one less thing to do the day of. You can also cook up a large batch and enjoy throughout the week! It keeps in the fridge for 5-7 days and freezes well, too.

    Also ground a large batch of flax seeds (I like to use this tool) and keep in the fridge/freezer to extend shelf-life.

    Make ahead, if possible!

    These pumpkin bars actually taste better with time as the spices become more pronounced and all the flavors meld together. You can't really taste all those yummy fall flavors right out of the oven. So if able, I suggest making this at least several hours prior to enjoying. See below for the best way to store.

    Frequently Asked Questions

    How to make this dairy-free?

    You can certainly use non-dairy alternatives! Here are my top two recommendations

    Is this gluten-free?

    Make sure the oats are certified gluten-free to ensure they haven't been processed in the same facility with gluten-containing grains.

    Can I use eggs instead?

    Yes!  I used flaxseeds because so many of you have been requesting egg-free recipes. However, if there's no egg allergy, I do recommend replacing with 1 egg as the bars will be more moist.

    Simply leave out the flaxseeds and add the eggs to the blender along with pumpkin, applesauce, and milk.

    Want to make these bars sweeter?

    I highly suggest trying this recipe as is the first time around. My baby absolutely loves these and so does my toddler.

    I will be honest and tell you, my husband not so much. But when I add extra sweeteners, he's all in. Here are my suggestions if you want to sweeten these up:

    Follow the recipe as is, then top with mashed or pureed fruit, date syrup, or drizzle some maple syrup (best to avoid added sugars until 2 years of age)

    Or, to the recipe, add either: 4-5 medjool dates (be sure to soak in hot water to help soften before blending), 2-3 tablespoons of maple syrup or honey (NOT for babies under 1 yo), or chocolate chips for older kids

    Serving Suggestions for kids

    a two image collage with left one showing baby's plate of oatmeal bar strip topped with mashed banana, bite-sized pieces of cooked egg and broccoli. On the right is the toddler's plate with larger pieces of the bar, broccoli, and eggs

    These pumpkin-flavored baby oatmeal bars are so versatile! It really is a good base recipe that you can enjoy as is or customize to your liking (e.g. add more nuts, seeds, coconut, fruit, chocolate chips, etc.)

    I like to top these with various toppings to make every bite count. Yogurt, cream cheese, mashed or pureed fruit, avocado, nut/seed butter, ricotta, dips, etc.

    Storage Suggestions

    Transfer to an airtight container and keep in fridge for up to 5 days. The texture will become more dense so rather than eating straight from the fridge, I suggest bringing to room temperature or reheating briefly in the microwave (30 seconds or so) or the toaster oven.

    You can also freeze for up to 3 months. Flash freeze so you can easily pull out however many you need. Thaw in the fridge and bring to room temperature. If you want to reheat, again, do so briefly.

    Other Oat Recipes for babies and kids

    • Sweet and savory overnight oats
    • Microwave egg oatmeals
    • Savory baked oatmeal with veggies
    • Healthy baby muffins

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    a close up shot of sliced bars

    Pumpkin Oatmeal Bars with Lentils

    These pumpkin oatmeal bars with lentils are high in protein and low in sugar. A healthy no fuss breakfast or snack for your baby and toddler.
    5 from 11 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 12 slices (or more depending on how you cut it)
    Author: Min | MJ and Hungryman

    Equipment

    • Square Pan
    • Blender
    • Oats
    • Parchment Paper

    Ingredients

    • ½ cup dry red lentils, (95g uncooked, 265g cooked and weighed after cooled)
    • 1 cup water
    • 2 cups (200g) rolled oats
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • 2 tablespoons ground flaxseeds
    • 1 cup (230g) canned pumpkin
    • 1 cup whole fat milk
    • ½ cup (110g) unsweetened applesauce
    • 1 teaspoon vanilla extract
    • ⅓ cup (40g) finely chopped pecans

    Instructions

    • Add lentils and water in a medium pot and bring to a boil. Reduce heat to low, cover, and cook for about 10 minutes, or until lentils are tender. Cool.
    • Preheat oven to 350 degrees Fahrenheit. Line a 9x9 inch baking pan with parchment paper for easy removal. Set aside.
    • Pulse the oats in a food processor/blender until it turns into flour. Pour into a large bowl and combine with pumpkin pie spice, cinnamon, baking powder, and ground flaxseeds.
    • Add cooled lentils, pumpkin, milk, applesauce, and vanilla extract into the food processor/blender and process until smooth.
    • Pour into the bowl with the oatmeal mixture. Do not overmix. Fold in pecans.
    • Pour the batter into baking pan. Bake 20-25 minutes until the center is set and the inserted toothpick comes out clean.
    • Allow for it cool in the pan for about 10 minutes before transferring to a cooling rack. COOL COMPLETELY before slicing.

    Notes

    These pumpkin bars actually tastes better with time as the spices become more pronounced and all the flavors meld together. So if able, make this at least several hours prior to enjoying. 
    Want to make this:
    • dairy-free? Here are my top two recommendations
    • gluten-free? used certified gluten-free oats
    • sweeter? I highly suggest trying the recipe as is the first time around. You can always serve with sweet toppings like mashed banana, applesauce, date syrup etc.
      • If you want to sweeten the bars themselves:
        • add EITHER 4-5 medjool dates (be sure to soak in  hot water to help soften), 2-3 tablespoons of maple syrup, or chocolate chips for older kids
    Storage suggestions:
    • Transfer to an airtight container and keep in fridge for up to 5 days. Bring to room temperature or reheat briefly in the microwave (30 seconds or so) or the toaster oven.
    • Freeze for up to 3 months
     

    Nutrition

    Calories: 129kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Sodium: 13mg | Potassium: 255mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3219IU | Calcium: 64mg | Iron: 2.5mg
    Course breakfast, snack, lunch
    Cuisine American
    Diet Low Salt
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « Healthy Asian recipes for Babies and Kids
    Healthy Pumpkin Baby Waffles »

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Tiffany says

      April 23, 2022 at 9:50 am

      Hi Min, can i substitute flaxseed with chia or hemp seed as thats what i have at hand.
      Thx

      Reply
    2. Tiffany says

      April 22, 2022 at 10:19 am

      Hi Min,
      Can i substitute applesauce with pear puree and pecan with macadamia nut?
      Thx.

      Reply
    3. Priscilla says

      November 21, 2021 at 1:02 pm

      5 stars
      Hi, just a question out of curiosity: what happens if the lentils aren’t allowed to cool?

      Reply
      • Min says

        November 21, 2021 at 3:23 pm

        will turn out mushy

        Reply
      • Sara says

        November 21, 2021 at 6:17 pm

        5 stars
        Great for packing for school lunch!

        Reply
        • Min says

          December 24, 2021 at 7:54 pm

          Truly is! I pack it at least once a week!

          Reply
    4. Melisa p says

      November 20, 2021 at 11:19 am

      Hi. Can I just use oats flour? Is the measurement the same as roll outs?

      Reply
      • Min says

        November 20, 2021 at 7:44 pm

        you can and yes will be similar

        Reply
    5. Meredith says

      November 14, 2021 at 5:25 pm

      5 stars
      This was DELICIOUS! I made it for my 22-month-old, but I ate two servings already. 😀 So delicious and healthy! And of course, it's great that it's low sodium & no added sugar. I feel like it's hard to find baked goods that are low in sodium/sugar.

      Reply
      • Min says

        November 14, 2021 at 7:11 pm

        So glad you enjoyed this one!! Hope your toddler will too!

        Reply
    6. Aleksandra Burmester says

      November 10, 2021 at 11:27 am

      5 stars
      I love this recipe! It's a great way to sneak in some lentils in my babies' diet and they loved them of course because it's sweet tasting. Thank you, MIN. Your www and IG page are one of my favorite go-tos for recipe inspiration and I'm even subscribed to your newsletters to make sure I don't miss out on a recipe😉 Thank you for all the hard work and keep the great recipes coming!

      Reply
      • Min says

        November 10, 2021 at 11:37 am

        This...means so much to me. Thank you for being here and for supporting my family!! That is definitely my goal!!

        Reply
    7. Erin says

      November 10, 2021 at 11:22 am

      5 stars
      These are the biggest hit with my 3 yr old and my 9 month old. I make a batch weekly to have on hand for snacks.

      Reply
      • Min says

        November 10, 2021 at 11:40 am

        They're always in my freezer too! So happy to hear you guys are enjoying this one!

        Reply
    8. Katie says

      October 27, 2021 at 10:36 am

      Can these be turned into mini muffins?

      Reply
      • Min says

        October 29, 2021 at 6:04 am

        Yes! Many mamas have told me they turned out fine. I would adjust the cooking time though

        Reply
    9. Kath koh says

      October 24, 2021 at 11:18 pm

      Hi can i use fresh pumpkin or pumpkin puree for this recipe? If yes how much? Thanks

      Reply
      • Min says

        October 29, 2021 at 6:05 am

        yes you can use fresh pumpkin puree

        Reply
    10. Rachel says

      October 24, 2021 at 2:09 am

      Can I substitute beans for lentils - like white beans/mixed beans?

      Reply
      • Min says

        October 24, 2021 at 9:48 pm

        I haven't tried it but I imagine it would work. Would you let me know if you do decide to try?

        Reply
    11. Kritika says

      October 21, 2021 at 11:43 am

      I love all your recipes. How would you cook the lentils? What consistency should it be?

      Reply
      • Min says

        October 21, 2021 at 4:22 pm

        hi! soft but not mushy. If you follow the directions, you'll achieve the right texture. Hope this helps!

        Reply
    12. Cynthia says

      October 13, 2021 at 2:12 am

      Hi! Not sure what I did wrong or what happened, but after baking it for a good 25 mins, there's was still some flour residue inside the bars.

      Reply
    13. Cynthia says

      October 13, 2021 at 2:01 am

      Hi! I'm not sure what I did or what went wrong, but there was still some flour residue inside, even after 25-26 minutes of baking 🙁

      Reply
    14. Yana says

      October 10, 2021 at 9:22 pm

      This came out really delicious. I did take some of the moisture out of the pumpkin, like I do for pumpkin cheesecake and I used ground chia seeds since I didn’t have flax.

      Reply
      • Min says

        October 11, 2021 at 6:25 am

        So glad to hear you enjoyed these!

        Reply
    15. Ria says

      October 06, 2021 at 4:02 pm

      Hi, can I use butternut squash instead of pumpkin?

      Reply
      • Min says

        October 06, 2021 at 4:09 pm

        Sure! As mentioned in the post, you can use any winter squash, like butternut squash, kabocha, as well as sweet potatoes

        Reply
    16. Hayley says

      October 06, 2021 at 2:52 pm

      5 stars
      Just made these today and my two year old is DEVOURING them! Thanks so much!

      Reply
      • Min says

        October 06, 2021 at 3:17 pm

        this makes me SOOO happy to hear! Yay!!! Thanks for taking the time to share 😉

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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